Patagonia Empanada

Argentinian Flavor with a Filipino Twist

Empanadas are a popular snack food in different parts of the world, believed to be first made in the Iberian Peninsula, specifically in Portugal and the northwesternmost region of Spain called Galicia. Recipes found date back from as early as the 16th century inspired by the famous Indian treats called samosa.

The word "Empanada" emanates from the Spanish term "empanar," which means "to bread" or "wrap something in bread." The Empanada Patagonia! This recipe stands out because they only fill it with two kinds of meat: lamb for the traditional type, and in the coastal areas, seafood, with scallops being the most popular choice! Sounds adventurous enough. Well, let's dive in and savor it with Ms. M's Patagonian-style traditional beef-filled Empanada!

Prepare the following ingredients for the Empanada dough:
• 14 ounces (400g) of flour
• 2 teaspoons (10ml) of kosher salt
• 2.8 ounces (80g) of lard
Prepare the following ingredients for the Empanada filling:
• 2 tablespoons (30ml) olive oil
• 1 large onion, chopped
• 1 pound (450g) of ground beef
• 2 teaspoons (10ml) smoked paprika
• 1 teaspoon (5ml) rosemary
• 1 teaspoon (5ml) oregano
• 1 teaspoon (5ml) cumin
• 1 cup (240ml) green olives
• ½ cup (120ml) of red wine
• Salt and pepper, to taste
• Empanada dough

Chimichurri Sauce Ingredients:
• ½ cup coarsely chopped flat parsley
• 5 garlic cloves, minced
• 2 tablespoons oregano leaves
• 1/2 teaspoon crushed red pepper
• Salt and ground pepper
• 3 tablespoons vinegar
• 1 cup extra virgin olive oil

Directions: Manually chop the parsley bringing it to a coarse texture. Combine the coarsely chopped parsley, minced garlic, oregano, and crushed red pepper. Add salt and ground pepper. Add vinegar and finally add the olive oil and mix well. It is best to prepare the chimichurri ahead of time. It can be refrigerated overnight.

Just DOUGH it!
• Start making the dough by sifting the flour and salt into a bowl and then mixing them. Then using your hands, rub the lard into the dough until you achieve a sandy texture.
• Add ice-cold water to form the thin stiff dough, using your fingers to incorporate it gently.
• On a lightly floured flat surface, knead it for about 5 minutes, or until the dough is firm, elastic, and smooth.

Can you FILL me in?
• Heat oil in a frying pan over high heat, add onions and garlic, and cook until they start to brown.
• Add your ground meat and cook for 5-7 minutes.
• When it is brought to a boil, add-in, rosemary, cumin, paprika, salt, pepper, and oregano, and cook for 3-4 minutes.
• Set the fire lower as you add in the wine and let simmer until meat is slightly saucy. Lastly, add the green olives.
• Remove from heat and cool the filling completely before starting to make the complete and sealed empanadas.
• Once the stew is almost cold, return to the dough, separating it into ten equal portions, rolling out each piece into a 5-inch disk.
• Place about two tablespoons of the filling over each disk of dough and then fold it over to form a half-moon shape.

· Press the edges together and, using a fork, seal its edges, securing the hefty filling within the dough pockets well.
· Almost there, you can almost taste these fine Patagonia, Argentina style empanadas! But first, pre-heat the oven to 300 degrees. Arrange Empanada on the tray and bake for 20-30 minutes
· Best to serve immediately as soon as they cool.

Test your kitchen skills and impress your guests this jolly holiday season by giving them a taste of Southern America, through these extra special, extraordinary empanadas a la Patagonia!